I recently saw some pictures of Corgi gingerbread cookies – so adorable! But it made me wonder where I could find a cookie cutter for the task? I have done the research for you!
While there probably isn’t time to order for this year, I plan to be ready to go for the holiday season next year! Get your very own Corgi cookie cutters here: http://www.coppergifts.com/cookie-cutters/pc/Corgi-Cookie-Cutter-p1293.htm
Last but not least here is the perfect gingerbread cookie recipe taken from http://www.thekitchn.com/:
Classic Gingerbread Cut-Out Cookies
Makes about 6 baking sheets of cookies
For the cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1 tablespoon cinnamon
1 tablespoon ginger
1/2 teaspoon cloves
1 cup molasses
1 large egg
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
For the frosting:
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
In the bowl of a stand mixer with a paddle attachment or with a hand-mixer, cream the butter, brown sugar, cinnamon, ginger, and cloves until it resembles thick frosting and no more streaks of butter remain. Scrape down the sides of the bowl, then beat in the molasses followed by the egg. Beat until the molasses and egg are fully incorporated; the batter will be creamy and loose.
Whisk together the flour, baking soda, and salt. With the mixer on low speed, beat the flour mixture into the batter until the flour is barely incorporated and just a little flour remains on the sides of the bowl. Stop the mixer and finish mixing in the remaining flour using a stiff spatula. At this point, the dough should be very soft and pliable, but workable, like play-dough.
Divide the cookie dough into three pieces. Pat each piece into a disk and wrap in plastic wrap. Chill for at least an hour or as long as overnight.
When ready to bake the cookies, heat the oven to 350°F with racks in the top-middle and lower-middle position. Line two baking sheets with parchment.
Sprinkle the counter lightly with flour and place one of the unwrapped disks of dough on top. Sprinkle the dough and your rolling pin with a little more flour. Roll out the dough to 1/4- to 1/8-inch thick. Cut out as many cookies as will fit and transfer the cut-out cookies to the baking sheet. If the dough still feels cool, you can re-roll the scraps and cut out more cookies; otherwise pat the scarps into a disk and refrigerate. Continue rolling and cutting the cookies until both cookie sheets are full.
Bake the cookies for 8 to 10 minutes, rotating the sheets once halfway through baking. When done, the cookies should feel firm at the edges, be puffed in the middle, and be a slightly toastier shade of brown around the sides. Let the cookies cool for 5 minutes on the baking sheet, then transfer to cooling racks to cool completely. Continue rolling, cutting, and baking the remaining cookie dough; scraps can be re-rolled several times.
When ready to frost, stir together the powdered sugar, milk, and vanilla extract to form a smooth icing. It should be thick but pourable, and a ribbon drizzled over the top of the icing should hold for a few seconds before melting. Transfer the icing to squeeze bottles using a funnel; if the icing seems too thick to flow through the funnel, try squeezing the bottle to suction the icing into the bottle and start the flow. If the icing still seems too thick, stir in more milk 1 teaspoon at a time until workable. (Be careful of adding too much liquid; if the icing is too loose, it will puddle instead of forming lines.)
Decorate the gingerbread cookies. If you’re adding any candies, place these while the frosting is still wet. Let the icing dry for several hours. Once dry, the cookies can be stacked between sheets of parchment in an airtight container and kept at room temperature. The cookies are best when eaten within a week, but will keep for several weeks.
- You can also use a piping bag to decorate the cookies instead of squeeze bottles
We got to meet our daughter’s corgi puppy for the first time this weekend and are already going through withdrawal now that they have left. 😦 But we did manage to snap a few adorable pictures while he was here – not the easiest task to do with a runny, jumpy, rambunctious puppy! These are a few that fit this week’s challenge perfectly! Deck the halls, Mack, deck the halls!